Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon pavlova. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lemon Pavlova is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Lemon Pavlova is something that I’ve loved my whole life. They’re fine and they look wonderful.

Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. This show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd.

To begin with this recipe, we have to prepare a few components. You can have lemon pavlova using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Pavlova:

1. Get Egg Whites, 160g Approximately 4
2. Get 200 g Granulated Sugar,
3. Get Cornflour, 1.5 TSPFresh Lemon Juice, 1.5 TSP
4. Make ready Good Quality Lemon Curd, For Spreading
5. Take 150 ml Heavy Whipping Cream,
6. Prepare 2 TBSP Limoncello Homemade or Store-bought,
7. Get Fresh Lemon Zest, 1/2 Lemon
8. Take 35 g Toasted Almond Flakes,
9. Take Pinch Lemon Confit Finely Minced,

Place the pavlova onto a large plate or cake platter. Whip the double cream until it is thick and soft. Spread a generous layer of the lemon curd over the pavlova. Spread the cream over the lemon curd.

Instructions to make Lemon Pavlova:

1. You can visit: https://www.fatdough.sg/single-post/2018/12/23/Limoncello-Tiramisu-Debunked for the limoncello recipe.
2. Pls visit: https://www.fatdough.sg/single-post/2018/12/23/Lemon-Confit for the lemon confit recipe.
3. Preheat oven to 180 degree celsius or 360 fahrenheit. - - Draw an 8 inch round circle on a parchment paper with a pencil and cut it to the size of your baking tray. - - Set aside.
4. In a large bowl, add egg whites. - - Using a hand or stand mixer, whisk egg whites to soft peaks. - - While still continue to whisk, gradually add in the sugar, cornflour and lemon juice. - - Continue whisking until stiff peaks form or until the meringue is light + glossy and the sugar as completely dissolved.
5. When you touch the meringue and rub it with your fingers, there shouldn't be any grains of sugar.* - - Dollop the meringue onto the 4 corners of the parchment paper, penciled side up. - - Flip the parchment paper and adhere the 4 corners onto the baking tray, penciled side down. - - Transfer the meringue into the circle that you drew.
6. Using an offset spatula and smoothen the meringue and maintaining it in a round shape as much as you can. - - Transfer into the oven and immediately turn the heat down to 150 degree celsius or 300 fahrenheit. - - Bake for about 1 hr. - - Remove from oven and set aside to cool slightly. - - It will crack at the top.
7. Carefully, transfer the meringue onto a cake stand or serving plate, upside down. - - This way you get an even surface to lay the toppings. - - Spread a layer of lemon curd onto the pavlova, adjust to preference. - - In a large bowl, add whipping cream.
8. Using a hand or stand mixer, whip the cream until soft peaks form. - - Depending on how sweet your lemon curd is, you can add icing sugar into the whipping cream as per your preference. - - Add in limoncello and lemon zest.
9. Fold to combine well. - - Transfer the whipped cream on top of the lemon curd. - - Lastly, sprinkle toasted almond flakes and lemon confit over the top. - - Slice and serve immediately, or serve chilled.

Sprinkle generously with the toasted flaked almonds. Decorate with lemon slices, mint leaves and strawberries. A classic pavlova has a lovely light, marshmallow-like center and a crispy outside. It's the perfect base for all kinds of things, but a creamy lemon curd is a wonderful pairing - a bit of tart with the sweet. Cook's Notes for Lemon Curd Pavlova Raspberry Lemon Pavlova As Denise Nyland of Panama City, Florida says, "This makes a very light and fresh dessert." This lovely dessert features a hard-baked meringue shell topped with lemon curd, lighter whipped topping and fresh berries for a pretty presentation.

So that is going to wrap it up for this exceptional food lemon pavlova recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!